Mini Honey-Lemon Muffins

Grain Free, Dairy Free, Soy Free & Low Carb

Hey friends...I'm back to share a new recipe with you...one that I know you are really gonna love! It's been about 2 months since I've been able to spend time in my kitchen experimenting with some new recipes and my soul has been craving it big time! 

This weekend I finally made it back into the kitchen for some of my favorite, "creative cooking and baking time"....aah...cooking, baking and eating whole foods really feeds my soul as much as my body.  Now it's time to share a new recipe that will hopefully fuel your soul and body as well. I instantly fell in love with these muffins after the first batch-  a great, fresh treat for Spring. These would be a perfect addition to your Easter Sunday or Mother's Day Brunch spread.

These little muffins use coconut flour as their base, you can learn more on our blog post: 4 Tips for Baking with Coconut Flour . They are light weight, grain-free, and low in carbs & sugar...a perfect treat in the perfect size for anyone following a paleo style or low carb diet. In fact they are under 6 grams of carbs and 4 grams of sugar per serving and super easy to make. Check it out...

Mini Honey-Lemon Muffins (PRINT RECIPE)
Makes 20 mini muffins or 12 regular size muffins

Ingredients:
6 organic, pastured eggs
½ cup unsweetened coconut milk (You can substitute your favorite milk instead if you prefer.)
¼ cup + 1 heaping tablespoon honey or agave
1 ½ teaspoons vanilla extract
¼ cup coconut oil, melted & divided
Juice and zest of one lemon
Heaping ½ cup coconut flour
¾ teaspoon baking power
½ teaspoon salt

Directions:

1. Preheat oven to 375 degrees and use half of melted coconut oil to liberally grease a muffin tray. Alternatively, you could line the pan with baking cups and decrease the total oil by 1 tablespoon.
2. Whisk eggs, coconut milk, honey, vanilla, lemon zest and juice and remaining oil in a large bowl until well combined.
3. In a separate bowl combine the coconut flour, baking powder, and salt and mix well.
4. Add the dry ingredients to the wet ingredients, stirring until fully incorporated and smooth.
5. Pour batter into muffin cups, filling about 2/3 of the way full. 
6. Bake for 10 minutes or until lightly browned and a toothpick inserted in the center of the muffin comes out clean. Bake for closer to 12-14 if making regular size muffins.

The lemony flavor gets stronger after they cool and ever more so the next day. These will stay moist in an airtight container for up to 4 days on your counter top if they last that long. If you'd like a richer taste, trying spreading on a little organic, grass-fed butter or ghee and drizzle some extra honey.

Let me know what you think. Happy Baking!
~Billie